Chicken with Fig-and-Cipollini Sauce Recipe

Name: Chicken with Fig-and-Cipollini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, about 6 ounces each; Salt and freshly ground pepper; All-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 8 ounces peeled cipollini onions; 1 1/2 cups off-dry Riesling; 1 bay leaf; 4 thyme sprigs; 1 teaspoon juniper; 4 ounces mission figs; 1 1/2 cups chicken stock, preferably homemade

Servings: persons

8 chicken thighs, about 6 ounces each
Salt and freshly ground pepper
All-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 ounces peeled cipollini onions
1 1/2 cups off-dry Riesling
1 bay leaf
4 thyme sprigs
1 teaspoon juniper
4 ounces mission figs
1 1/2 cups chicken stock, preferably homemade

1
Preheat the oven to 350.
2
Season the chicken with salt and pepper and dust with the flour, tapping off the excess.
3
In a large deep skillet or shallow flameproof casserole, melt the butter in the oil.
4
Add the chicken and cook over high heat, turning once, until deeply browned and crusty 12 to 14 minutes.
5
Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
6
Add the onions and cook over low heat until softened, 5 minutes.
7
Add the wine and cook over high heat until reduced by half, 5 minutes.
8
Add the bay, thyme, juniper berries, figs and stock and bring to a boil.
9
Return the chicken to the pan.
10
Transfer to the oven and braise until the meat is tender, 45 minutes longer.
11
Return the pan to high heat and boil until the liquid is slightly reduced, about 5 minutes.
12
If desired, remove the bay leaf and thyme sprigs before serving.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 chicken thighs, about 6 ounces each, Salt and freshly ground pepper, All-purpose flour, 2 tablespoons unsalted butter, and more.

Yes, Chicken with Fig-and-Cipollini Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Fig-and-Cipollini Sauce

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